The milk chocolatey, creamy, buttery, smoothness that Honduras is known for is all here, but this is a microlot from the La Gloria estate (our 2nd year in a row of buying their top coffee lot) and has Fair Trade and Organic certifications. In very light roasts you’ll find a sweet lemon walnut, but my personal favorite is heading towards 413-415 degrees at the verge of 2nd cracks — this is where you find a sweeter than normal Honduras with that creamy-smooth traditional clean taste and a distinct end note of mango peel. I'd venture to say my favorite washed process Honduras of the past several years.
This is the 2014 crop, arrived in the US port in late July. Honduras does not keep as well as most coffees. Potentially this lot will hold up longer because it was processed with such care and attention, packed in a grainpro bag, and were high quality beans to start with, but the typical rule of thumb is roast Honduras coffee within 6 months, so these greens will be great until at least November.
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